By: Kerry Ingram, Arts & Life Editor
Photo by: Kerry Ingram/ The Towerlight
It’s finally here. Ice cream weather.
For whatever reason, as soon as the sun starts shining a little brighter and our sweet teeth crave a little stronger, not only does the amount of junk consumption go up slightly, but so does the amount of dessert pictures on social media. One shot you’re guaranteed to see on your feed at some point between now and August is the picture-perfect ice cream shot, with the dessert beginning to melt in the most artistic looking way.
As pleasing as such a picture is, what’s not pleasing is the fact that ice cream usually does melt fast (but global warming and an increase in temperatures isn’t a thing, right…). With blazing temperatures, these cold desserts disappear before our cameras even get the chance to focus.
Luckily, there is a way to make a treat that is just as delicious as the traditional summer snack and can withstand the heat all while still being super Instagram-able: ice cream cone cupcakes! Try out this recipe to create a fun summer treat that is sure to get a ton of likes.
Things you’ll need for this sweet treat:
- An oven
- A mixing bowl and spoon/whisk
- A tablespoon
- A cupcake pan (for a cooler take on this DIY recipe, you can snag an ice cream cone pan)
- Flat-bottom ice cream cones (if using a regular cupcake pan)
- 3 eggs
- 1 whole stick of butter (unsalted and melted)
- 1/2 cup of milk
- Your favorite cake mix (I used a vanilla cake mix, but any flavor will work)
- Icing and sprinkles for decoration
Time to get baking:
- First, preheat your oven to 350º (or the temperature recommended by your chosen cake mix)
- Place your ice cream cones in the holes of your cupcake pan
- In your bowl, mix together the eggs, milk, butter, and cake mix with your whisk until the mixture is smooth
- Use your tablespoon to scoop the cake mix into your cones (CAUTION: do not fill the cones all the way to the top or else they will overflow—leave about one inch of space between the mix and the rim of the cone)
- Place the tray of cones in the oven and leave for 20-25 minutes (or until the cakes have cooked completely).
And now to make the cakes look pretty:
I recommend testing the cupcakes with a knife to ensure they are completely baked. Choose one cone and carefully poke a knife from the top of the cake to the bottom of the cone. If the knife has wet cake batter on it, continue to bake your cones at five-minute intervals until they are fully cooked. Cut your tester cake cone in half as your final check—once it is completely cooked and cooled off, it is time to get to decorating! I used a spoon to decorate my cupcakes. I scooped a tablespoon of icing on the top of each cupcake and then twirled the cone in one hand while using the back of the spoon to smooth out and create a swirl with the icing. Top your cakes off with some fun sprinkles and you’re done!